Chicken and Rice Empanada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Recipe makes 12 Empanada's2 Thin Sliced chicken breasts12 Goya Frozen Empanda Wrappers (they come in packs of 20)3/4 cup Basmati Rice2 Tomatillos1 cherry pepperSriacha HOT Chill SauceAdobo Seasoning
Boil Rice until cooked and season with Adobo Seasoning
While the rice is boiling begin boiling the tomatillos and the cherry pepper
defrost the empanada wrappers
pan fry the chicken breasts
strain out and mash the tomatillos when they have boiled
cut the chicken breasts into roughly 1 inch cubes
mix the chicken breast, tomatillo mush and the rice into a frying pan and cook together seasoning with adobo and sriacha.
place about 1 tbsp into the center of each empanada wrapper and fold over, seal empanda into a half circle and fold edge over it self
spray with cooking spray and bake at 350 degrees for 20-30 minutes remove and enjoy
Number of Servings: 1
Recipe submitted by SparkPeople user HSMITH109928.
While the rice is boiling begin boiling the tomatillos and the cherry pepper
defrost the empanada wrappers
pan fry the chicken breasts
strain out and mash the tomatillos when they have boiled
cut the chicken breasts into roughly 1 inch cubes
mix the chicken breast, tomatillo mush and the rice into a frying pan and cook together seasoning with adobo and sriacha.
place about 1 tbsp into the center of each empanada wrapper and fold over, seal empanda into a half circle and fold edge over it self
spray with cooking spray and bake at 350 degrees for 20-30 minutes remove and enjoy
Number of Servings: 1
Recipe submitted by SparkPeople user HSMITH109928.
Nutritional Info Amount Per Serving
- Calories: 251.8
- Total Fat: 4.0 g
- Cholesterol: 32.9 mg
- Sodium: 433.2 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 1.7 g
- Protein: 19.0 g
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